On a med – high heat, melt half the butter in a frying pan and sauté the breasts until golden brown in colour. Once browned, transfer the breasts to a plate.In the same pan, melt the rest of the butter; add the apples and sauté until just about cooked 3-4 minutes. Once again, remove from the pan & set aside.

Keeping the heat moderately high deglaze the pan with the Drambuie, add the double cream or crème fraiche, return the pheasant breast ( and the juices which will have accumulated on the plate ) to the pan and allow the sauce to reduce by half the volume. This should take about 3-4 minutes.

Add the apple slices to this for the last minute of cooking time. Finally taste the sauce to check for seasoning and serve with fresh spring greens.